Healthy Life Oil | What is margarine?

Margarine, also known as artificial butter, is derived from the Greek word "pearl". Margarine is an oil-in-water emulsion. It is a plastic product with natural butter characteristics formed by adding water and other auxiliary materials to refined edible oil, emulsifying, quenching and kneading. It has a unique flavor and delicate taste.

Margarine was originally made from animal fats, which have coarse crystal particles and high cholesterol content, which is not good for human health. As people's living standards improve, consumption concepts gradually change, and vegetable oils with low prices, large yields and stable ingredients are widely used in the production of margarine.

The three most commonly used technologies for preparing margarine include oil fractionation, oil hydrogenation, and oil transesterification. Oil fractionation is limited by the source of oils and the types of products, and has certain limitations. The hydrogenated oils produced by oil hydrogenation have a high content of trans fatty acids, which are harmful to human health. Oil transesterification only changes the distribution of fatty acids, and the reaction process does not produce trans fatty acids. It is widely used in the preparation of zero trans fatty acid margarine.

Margarine originated abroad. It was invented by French scientist Meggie Mouris to solve the problem of butter shortage in France at that time. It has a history of more than 100 years since its invention. Margarine is closely related to people's daily diet and life, such as spreading on bread, making ice cream, bread and pastry, pastry, or used in cooking. Therefore, the future development of margarine must not only ensure that the basic physical and chemical indicators meet the standards, but also have a good taste and be nutritious and healthy.